Pizza makers for four generations. Wood-fired oven, pizza and fries for celiacs. Retail villagers wines, homemade bread, fresh dairy products every day, dumplings made ​​to order lunch and tasty side dishes.
The ancient tradition that we have passed for four generations now allows us to produce even today the true Neapolitan pizza, the former as it was once! Our doughs in fact, obtained from flour of average strength, after a long sourdough at room temperature, are so soft as to be at the limit of workability. The fact that the right way to work the dough and then bake it in an old wood stove, makes our pizzas are soft, light, soft and a very intense flavor.